Hacish made of beef, pork, lamb, chicken, classic recipe: 6 step -by -step methods of cooking

Khashlama is a national dish of Central Asia. It is prepared not only by Armenians, but also by the Uzbeks and Azerbaijanis.

Content

The essence of the dish is to use meat, vegetables. All ingredients should extinguish in their own juice. In this article, well -known recipes for making a hashlama will be described in detail.

Haland of beef with potatoes

If you decide to cook a hazel with beef and potatoes, then it is ideal for dinner. The dish will turn out to be very nutritious, and in winter will give additional forces. The ingredients included in the dish are simple. You can find them at home or in the nearest store. Choose only quality products so that the hashlama turns out to be delicate and fragrant.

Compound:

Bastard Bastard - 1 kg
Potatoes - 700 g
Tomatoes - 4 pcs.
Garlic - 3 teeth
Onion - 2 pcs.
Sweet pepper - 2 pcs.
Spices - to taste
Greens - 1 bundle

Process:

Rinse the meat under running water. Cut it small cubes.
Peel the onion and cut half rings.
Cut the peeled potatoes slices.
In a deep cauldron heated on the stove, lay out the meat, and throw the onion on top.
Grind the tomatoes half rings, and sweet pepper - straw.
Put potatoes, pepper and tomatoes into a cauldron in the cauldron.
Add a little water to the cauldron so that it slightly covers the ingredients. Add spices.
Cover the cauldron with a lid, and leave the cauldron over low heat for 2-3 hours. The dish must languish.
With chopped garlic and chopped herbs, decorate the hashla, and serve to the table.

The classic recipe for hashlama

If you are preparing a classic recipe for a hashlama, do not change the composition of the dish. Try to cook it according to the recipe, which will be described below. If you understand that something is missing, or you do not use any products, only then you can change the ingredients.

Compound:

Lamb meat - 1 kg
Bulgarian pepper, tomatoes, onions - 5 pcs.
Carrots - 4 pcs.
Garlic - 3 teeth
Red wine - 200 ml
Spices - to taste
Greens (parsley and dill) - 1 bundle

Process:

Rinse vegetables under running water. Wait for the water to drain from them.
Remove the peel from tomatoes and cut them small pieces.
Cut the peeled onions in half rings, and the carrots - rub on a coarse grater.
Sweet pepper cleaned of seeds, cut thin strips.
Put the onion into the deep cauldron. The next layer is meat.
Lamb needs to be filled with spices. Add pepper, tomatoes and carrots in layers.
Pour all the ingredients wine.
Cover the cauldron with a lid. Super the dish for at least 2 hours to make the meat soft.
Before serving, add chopped garlic and finely chopped greens to the dish.

How to cook a hollow from lamb?

This recipe involves the use of not only mandatory ingredients for the hashlama, but also additional. They will give the dish a more saturated taste and aroma. Adjust the number of spices and greens according to your preferences.

Compound:

Baranina pulp - 1.5 kg
Onions - 3 pcs.
Potatoes - 4 pcs.
Eggplant - 2 pcs.
Tomatoes - 4 pcs.
Sweet pepper - 3 pcs.
Aiva - ½ pcs.
Cabbage - 3 sheets
Asparagus - 150 g
Garlic - 3 teeth

Process:

Cut the lamb large cubes. Put it on the bottom of the cauldron.
Cover the meat with a layer of onion, which must first be cut into half rings.
Salt and pepper the ingredients.
Next, lay out the vegetables in layers. The first layer is tomatoes cut into slices. The second is eggplant crushed by cubes. The third is potatoes (slices).
After potatoes, you need to lay out sweet pepper chopped by strips.
The next layer is the patch beans.
Cut half the quince and lay out over the rest of the ingredients. Add whole garlic teeth that will give the dish more saturated aroma. After you need to put the cabbage sheets.
Cover the cauldron with a lid. Model fire, and let the dish stew for about 40-60 minutes.
When the hashlama boils, reduce the fire, and let him proto for another 1.5 hours.
Before serving the dishes, decorate it with chopped greens. Serve the hashla with Armenian lavash.

How to cook a hawl of chicken on beer?

If you do not like a hazel from lamb or beef, you can use chicken. Yes, the dish will turn out not so fat. But, the real taste will not change.

Compound:

Chicken fillet - 1 kg
Potatoes - 5 pcs.
Onions, carrots and pepper - 3 pcs.
Tomatoes - 5 pcs.
Greens - 1 bundle
Bay leaf - 5 pcs.
Fragrant pepper with peas - 6 pcs.
Beer - 0.5 l

Process:

Cut chicken fillet into small cubes (about 1.5x1.5 cm).
Salt the meat and refrigerate it for half an hour.
Rinse the vegetables and peel them.
Cut the potatoes large slices, tomatoes - half rings, and carrots and pepper - straw.
Grind the onion in half rings.
Put the meat on the bottom of the cauldron. Fry it until golden shade.
Turn off the fire on the stove and start laying out Vegetables in layers. Throw the onion first. After carrots, pepper, potatoes, tomatoes and herbs.
Pour the ingredients with beer. Add bay leaf, pepper, and cover the cauldron with a lid.
Bring the dish to a boil. As soon as the bubbles appear, reduce the fire to a minimum, and let the hashlama stew for about an hour.
When the dish is ready, mix all the ingredients, and serve to the table.

How to cook pork huts?

Some people are preparing a national dish of pork. This version of the recipe has the right to exist, because any kind of meat can be added to the dish.

Compound:

Pork - 0.7 kg
Eggplant - 3 pcs.
Zucchini - 1 pc.
Carrots - 2 pcs.
Tomatoes - 5 pcs.
Onion - 2 pcs.
Celery - 3 pcs.
Greens - 1 bundle
Garlic - 4 teeth

With the addition of a large number of vegetables

Process:

Pour a little vegetable oil into the cauldron. Throw chopped garlic into it.
After add chopped celery and grated carrots to the cauldron.
Cut the meat large cubes. Add half to the rest of the ingredients.
Next, throw a bow chopped into a cauldron into a cauldron. After it, eggplant chopped by slices. The following layers are tomato and zucchini.
The last layer is the remaining meat.
Add favorite spices.
Cover the cauldron with a lid and simmer the dish for about 90 minutes.
Serve a hashlama to the table.

How to cook a fragrant hashla on a stake

If you go to a picnic, you can cook a hashlama in nature. The smoke will give the dish a more saturated and appetizing aroma.

Compound:

Beef pulp - 1.5 kg
Tomatoes - 1 kg
Onions and pepper - 4 pcs.
Greens (basil, parsley, dill) - 1 bundle
Garlic - 3 teeth
Bay leaf - 5 pcs.
Beer - 0.33 l
Potatoes - 5 pcs.
A mixture of peppers - to taste
Salt - to taste

Process:

Rinse the vegetables.
Cut the meat with cubes.
Throw chopped tomatoes into the cauldron. Salt and pepper.
Lay on top on the onion, chopped half rings.
Add sweet pepper strips.
Cut the greens and add to the rest of the ingredients.
Add meat, potatoes, chopped slices, and chopped garlic.
Pour all the ingredients with beer. Throw the bay leaf for the aroma.
Piece the cauldron above the bonfire.
Super the hashlama for about 2 hours with a closed lid.
Serve to the table, decorating the dish with chopped green onions.

As you can see, it is not difficult to prepare a fragrant dish of Central Asia if you know what ingredients are included in it. The peculiarity of the hashlama is that all ingredients should extinguish in their own juice. Try cooking this dish, you will definitely like it.

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